Name: John Lasater

Current occupation: executive chef at Hattie B's Hot Chicken 

How long there: 4½ years.

What’s the last meal you ate?

Fox Bros BBQ in Atlanta.

What’s your favorite recipe to cook at home?

I'm not set to one recipe. I usually use what's in season and shoot from the hip! Lately, I've enjoyed grilling, especially Togarashi grilled bone-in pork chops.

What’s your favorite dish at a local restaurant?

The rabbit dish at the 404 Kitchen with cornbread and bourbon barrel sorghum butter.

What three things are always in your fridge?

Butter, hot sauce and pickles.

What's your favorite food city to visit and why?

San Francisco and New York City are a tie! To me, NYC is the food capital of the nation because you can get anything and everything your heart desires there. In San Francisco, I’ve had some of the best dinning experiences of my life. Benu is my favorite meal to date.

What three words would you use to describe the current dining scene in Nashville?

In high demand.

Name one place you think is a hidden gem in our city?

Just start on Nolensville road and work your way south.

Is there a food-related business/type of restaurant that you think Nashville is missing and hope to see in the future?

Better Chinese food and a fresh seafood concept. I love going to the Optimist in Atlanta. Bring something like that to Nashville!

When and where did your love of hot chicken begin?

At Prince's. I'm not sure of the exact date, but I was probably a senior in high school.

What advice do you offer to someone digging into a plate of Shut the Cluck Up?

Good luck tomorrow! And if you want to cool the heat off for today, order a root beer float.

What sides and drink are you enjoying with your own plate of hot chicken?

My go-to sides are pimento mac and cheese, Southern greens and black-eyed pea salad.

Favorite thing to do in Nashville on your day off?

Hang out with my wife or go fishing!

What drink starts your day? Ends your night? 

Coffee in the morning and either a Homestyle IPA from the Bearded Iris or a good glass of red wine.

Togarashi Grilled Bone-In Pork Chops 

Recipe from John Lasater of Hattie B's Hot Chicken


2 bone-in pork chops, 1.5-2 inches thick (Porter Road Butcher will cut them to your desired thickness)


a few sprigs of thyme

2 cloves of smashed garlic

1 Tbsp of Dijon mustard

a pinch of salt

1/4 cup pork or chicken stock

a splash of your favorite olive oil (I like Georgia Olive Oil or Stonehouse.)

Marinate the pork chops:

Season pork chops thoroughly with Togarashi spice on all sides. I like to use Bourbon Barrel Smoked Togarashi. They are based out of Louisville and have amazing spices.

Add marinade ingredients to a one-gallon Ziplock bag. Then, place the pork chops into the plastic bag and seal. Rub the ingredients and massage them into the meat through the bag and marinate for 24 hours.

Prepare the grill: 

Use a chimney to start the fire. Fill the chamber of the chimney with lump hardwood charcoal. Shred a bunch of paper and place it under the chimney. Light the paper and it will slowly ignite your coals from the bottom to the top. Once you see the coals on top of the chimney glowing orange, then dump those coals into the bottom of the grill. Next, place the grill grate over the top and let the grate get smoking hot. Once hot, give the grates a good brush with a grill brush. (It's easy to clean the grates when they are hot.)

Note:When I grill, I do not close the lid on the grill because it kills the fire and heat, and you want a nice high heat when grilling steaks or chops.

Grill the chops:

Take the pork chops out of the fridge about an hour before grilling them. This is important so the chops temper, essentially bringing them to room temp.

When coals are ready, place the chops on the grill. Let them grill for about 2 minutes, then give the chops a 45-degree turn. Do not flip them; just turn the chops 45 degrees on the current side you are grilling. This gives a nice grill mark. Continue grilling for another 2 minutes and then flip the chops over.

Grill for 3 minutes once you flip the chops over. If the flames start to flare up, just toss a splash of the beer you are drinking on the fire to tame the heat. After 3 minutes, do another 45-degree turn on the chops and grill for another 2-3 minutes.

Next, remove the chops from the grill when they reach 145 degrees internal temperature, and let them rest for 15 minutes. When you rest the meat, it will carry over in temperature by about 10 degrees. This yields for a flavor-packed pork chop with all of the juices sealed in.

Note:When you have good pork chops from a butcher like Porter Road, you do not want them well done. Medium is best.

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